Chips with a Chinese might be a little controversial — but we’re here for it.
This incredible fakeaway favourite from Niall Kirkland is here to help you make that guilty pleasure a reality in your own kitchen. It’s actually surprisingly simple and by baking the chips yourself instead of deep-fat frying, you’ll be cutting out some of the calories. Easy win.
- 450g Maris piper potatoes (peeled and cut into thick chips)
- 1 tbsp. coconut oil
- Salt and pepper to taste
- 1 small onion (chopped)
- 1 green bell pepper (thinly sliced)
- 2 red chillies (deseeded and finely sliced)
Aromatic spice blend:
- 1 tsp. Chinese five spice
- 1 tsp. ground white pepper
- ½ tsp. garlic granules
- 1 tsp. fine salt
- 1 tsp. chilli flakes
- Spring onions (chopped)
- Chillies (chopped)
- Preheat oven to 190°C/ 375°F and boil a large saucepan of water. Peel and cut your chips, lightly salt your boiling water, then add the chips to the pan. Parboil for 10 mins before draining.
- Leave the parboiled chips to steam for 2 minutes — this releases moisture and helps them crisp up in the oven.
- Transfer chips to a large baking tray and add coconut oil. Season generously, make sure each chip is coated in oil and then bake for 40-45 minutes, flipping once or twice whilst baking, until golden and crispy.
- Meanwhile, mix all the spice blend ingredients together in a small bowl.
- When the chips are nearly ready, heat a teaspoon of olive oil in non-stick pan and add the onion, pepper, and chillies. Stir-fry for 5 minutes until soft and slightly charred.
- Once chips are ready, pat down any excess oil and add them to pan with onion, pepper, and chilli. Stir well and then add 1-2 teaspoons of your spice blend (you will have some leftover for another time).
- Mix together until all chips have a light coating of aromatic spice blend. Then garnish with chopped spring onions and chillies. Heaven.